Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 9" pie pastry
- 1 onion, finely chopped
- 1/2 cup chopped fresh mushrooms
- 2 cloves garlic, minced
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1-1/2 cups cubed cooked chicken
- 1 tsp. dried thyme leaves
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 cup shredded baby Swiss cheese
- 1 cup heavy whipping cream
- 4 eggs
- 1 Tbsp. Dijon mustard
- 2 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 400 degrees. Blind bake pie crust at 400 degrees for 8-9 minutes until very light golden brown; set aside to cool.Saute onion, mushrooms, and garlic in butter and olive oil until tender in a medium saucepan. Add chicken, thyme, and chicken broth. Cook this mixture over medium heat until liquid evaporates, stirring frequently. Spread chicken mixture over bottom of partially baked crust. Sprinkle with 1/4 cup Parmesan cheese and baby swiss cheese.
In medium bowl, place cream, eggs and mustard and beat well with wire whisk. Pour into pie shell, carefully using the tip of a spoon to make holes in the filling so the egg mixture goes to the bottom. Sprinkle top with remaining 2 Tbsp. Parmesan cheese. Bake quiche at 400 degrees for 25-35 minutes or until filling is golden brown, set, and puffed, and a knife inserted in center comes out clean. Cool 5 minutes before cutting. Serves 6
